There is just no way to beat these muffins; they are easy, delicious, and nutritious.
- 2¼ cups + 1 tablespoon (300 g) Pamela’s Pancake and Baking Mix
- 3 eggs, large
- ⅔ cup maple syrup or honey
- 1 tablespoon vanilla
- ½ cup full-fat coconut milk, from a can that has been shaken well
- Zest of 1 lemon (optional)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon nutmeg
- 1 cup fresh blueberries
Yield: 14 to 16 standard size or 12 tall muffins
Preheat oven to 400°, with rack in center. Line a standard muffin pan with cupcake liners; for tall muffins, use jumbo cupcake liners. Spray with nonstick cooking spray and set aside.
Put Pancake Mix into a bowl of a food processor or strong blender and mix for a minute or two; this will make flour finer for a lighter muffin.
In a large bowl, thoroughly mix eggs, maple syrup, vanilla, coconut milk, and lemon zest, if using. In a medium bowl, whisk together Grain-free Pancake Mix, salt, baking powder, baking soda, and nutmeg. Add to egg mixture until just evenly combined, then carefully fold in blueberries. Fill muffin cups about two-thirds full; for tall muffins, fill jumbo liners until the batter reaches the same level as the top of the muffin pan.
Bake for 16 to 20 minutes until firm to the touch and a toothpick comes out clean. Cool on a rack until cool enough to handle.
NOTE: Muffins made with maple syrup are sweeter than those made with honey.
© Pamela's Products, Inc.